Stovetop Rice pudding

Photography by  Jonathan Gregson

I was introduced to this method of making rice pudding a few years ago. Even without the whole milk or cream it is seriously creamy and is a great pudding fix when you are feeling like something sweet. I have since often made rice pudding this way, as it is also much quicker than the more traditional baked version.⁠

Serves 4-6
650ml whole milk⁠
100ml double cream (or use extra milk)⁠
100g short grained rice such as pudding or risotto rice⁠
1 ½ tbsp golden caster sugar⁠
1 vanilla pod scraped or 1 tsp vanilla extract with seeds⁠
Chopped pistachio nuts or grated chocolate for the top⁠

1. Put all the ingredients into a pan with 100ml water and bring up to the boil.
2. Then turn down to a gentle simmer and cook for about 30 minutes or until the rice is tender. You might need to add a little extra milk if it thickens too much at the end.
3. Top with the pistachio nuts or chocolate before serving.⁠

This recipe can be found in The Foolproof Freezer Cookbook.

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